Fresh Tonarelli Recipe
spicy ‘nduja sausage, corn sugo, dandelion greens, pecorino
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Ingredients
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Pasta
Sauce
Greens and Garnish
Method
Making the Pasta
- 1
Prepare the Dough
In a large bowl, mix semolina flour and salt. Gradually add water and knead until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll Out the Pasta
After resting, roll out the dough using a pasta machine or a rolling pin. Cut into thick strands to form tonarelli. Dust with flour to prevent sticking.
Making the Sauce
- 3
Cook the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add 'nduja sausage and cook until browned. Stir in corn kernels and vegetable broth. Simmer for 10-15 minutes until the sauce thickens. Season with salt and black pepper.
- 4
Blanch the Greens
In a separate pot, bring water to a boil. Add dandelion greens and blanch for 2-3 minutes. Drain and set aside.
Combining and Serving
- 5
Cook the Pasta
In a large pot of salted boiling water, cook the tonarelli for about 3-4 minutes until al dente. Reserve some pasta water, then drain.
- 6
Combine Everything
Add the cooked tonarelli to the sauce, along with a splash of reserved pasta water. Toss to combine. Stir in the blanched dandelion greens.
- 7
Serve
Plate the pasta and sprinkle with grated pecorino cheese before serving.
